Banana Nut Ice Cream
Creamy, nutty, and irresistibly indulgent, this homemade Banana Nut Ice Cream is the perfect treat for any occasion. Made with ripe bananas for natural sweetness, a touch of zesty lemon juice to brighten the flavors, and rich heavy cream for an ultra-smooth texture, this recipe takes classic ice cream to a whole new level. Toasted walnuts or pecans add a delightful crunch, creating a harmonious balance between creamy and crunchy textures. With no artificial additives and a simple, straightforward process, this ice cream is a refreshing dessert that's both wholesome and luxurious. Serve it in bowls or cones as a crowd-pleasing dessert, or garnish with extra nuts for an elegant finish. Perfect for banana lovers and nut enthusiasts, this recipe will be a hit for summer parties or cozy evenings at home!
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 2 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.75 cup toasted walnuts or pecans, chopped
- 1 teaspoon lemon juice
Instructions
Peel the ripe bananas and slice them into thin rounds. Place them in a blender or food processor.
Add the lemon juice to the bananas to prevent them from browning and blend until smooth. Set aside.
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and salt until the sugar dissolves completely.
Gently fold the banana puree into the cream mixture, ensuring it is evenly combined.
Cover the mixture and chill it in the refrigerator for at least 2 hours or until it is thoroughly cold.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This should take about 20-25 minutes, or until the texture resembles soft-serve ice cream.
During the last 5 minutes of churning, add the chopped toasted walnuts or pecans to evenly incorporate them into the ice cream.
Transfer the churned ice cream to an airtight container, smoothing out the top with a spatula, and cover it with a piece of parchment paper to prevent ice crystals from forming.
Freeze the ice cream for 4-6 hours, or until it hardens to your desired consistency.
Scoop into bowls or cones, and enjoy your creamy banana nut ice cream!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 17.9 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 34.8 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 59 mg | 5% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
